After years of low-key, lockdown festivities, it’s time for some canapé capers. Bring out the bubbly, call up your friends and then it’s ready, steady, go for Cranberry & Brie Mushroom Bites. #mushrooms #easycooking #easyeating #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #snacks #canapes
Cranberry & Brie Mushroom Bites
Ingredients
18 portabellini mushrooms
salt and pepper
1 wedge/wheel of brie
1 tbsp fresh thyme
2 tbsp olive oil
fresh dill, for serving
CRANBERRY SAUCE
350g frozen cranberries
½ cup sugar
½ cup water
zest of 1 orange
Method
1 Preheat oven to 180˚C.
2 In a saucepan, combine the frozen cranberries, sugar, water and orange zest. Bring to a boil and stir occasionally until all the sugar has dissolved. Reduce heat to low and continue cooking for another 15 minutes, or until the sauce has thickened and sticks to the back of a spoon.
3 Remove the stems from the mushrooms. Place a rack on a baking sheet and spread out the mushrooms, gill side up. Season the cavity with salt and pepper. Spoon a little cranberry sauce into each mushrooms. Cut small chunks of brie and place on top of the sauce. Scatter with thyme leaves and drizzle with olive oil. Bake for 5-10 minutes, or until mushrooms are cooked and cheese has melted.
4 Once cooked, scatter each mushrooms bite with fresh dill and serve straight away.